GOAT'S CHEESE AND CRANBERRY TARTLETS
These tasty appetizers were a real hit with our guests at a recent open house. Goat's cheese and cranberry make a punchy-creamy duo.
Provided by MarieRynr
Categories < 60 Mins
Time 1h
Yield 20-24 tartlets
Number Of Ingredients 7
Steps:
- Preheat oven to 425*F (200*C).
- Lay pastry on floured work surface and cut into 7.
- 5 cm rounds.
- sit the circles on an oiled baking sheet and score a circle about 2.
- 5 cm from the edge of each disc by pressing gently with a 5 cm cutter.
- Pierce the middle with a fork, brush each edge with egg and top with a little cranberry sauce.
- Slice the cheese 5mm thick so that you have a slice per pastry disc.
- (discard end rinds) Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
- Bake for 10 to 15 minutes until the cheese is golden and the pastry crispy.
- Cool for 5 minutes and serve warm with a garnish of rocket leaves.
Nutrition Facts : Calories 176.6, Fat 12.8, SaturatedFat 5.6, Cholesterol 24.8, Sodium 143.7, Carbohydrate 10, Fiber 0.3, Sugar 1.6, Protein 5.6
ONION & GOAT'S CHEESE TARTS
A great vegetarian snack, and only 5 ingredients
Provided by Good Food team
Categories Dinner, Supper, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rectangles and place on a baking sheet. Mark a border 1cm in from the edge of the pastry with a sharp knife. Spoon the onions into the middle, smooth then top with the cheese and thyme. Drizzle with oil and bake for 15-20 mins, until the cheese has melted and the pastry has risen and is golden brown.
- For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.
Nutrition Facts : Calories 482 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.44 milligram of sodium
LEEK & GOAT'S CHEESE TARTLETS
An easily assembled recipe for a smart vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 6
Steps:
- Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
- Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.
Nutrition Facts : Calories 606 calories, Fat 46 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.82 milligram of sodium
GOAT CHEESE AND CARAMELIZED ONION TARTS
Absolutely sinful as an appetizer or accompaniment to a salad! The oozing goat cheese, contrasted against the caramelized onions, topped off with some balsamic vinegar...need I say more?
Provided by Jgriffeth
Categories Appetizers and Snacks Pastries
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
- Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
- Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
- Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
- Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 44.7 g, Cholesterol 14.9 mg, Fat 39.1 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 12.1 g, Sodium 307.1 mg, Sugar 7 g
SPINACH AND GOAT CHEESE TARTLETS
Steps:
- Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
- Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
ONION AND GOAT CHEESE TARTLETS
Steps:
- Preheat oven to 375 degrees F.
- Take a 2 1/2-inch round cookie cutter and cut out 12 rounds from 2 sheets of puff pastry. Take a 12 hole mini muffin pan and place rounds of dough into each hole, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it).
- In a skillet add butter and oil. Throw in the onions and cook gently until softened and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly.
- In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of tarts. Bake for 20 to 25 minutes. Serve.
PANCETTA, LEEK, AND GOAT CHEESE TARTLETS
Categories Egg Appetizer Bake Oscars Goat Cheese Bacon Leek Bon Appétit
Yield Makes 24
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
- Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
- Meanwhile, prepare filling:
- Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.
- Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)
- Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.
- *Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores
APPLE, GOAT CHEESE, AND HONEY TARTLETS
Provided by Jill Silverman Hough
Categories Dessert Goat Cheese Apple Honey Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 9
Steps:
- Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.
- Preheat oven to 375°F. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice. Bake until apples are tender and pastry is golden, about 35 minutes. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.
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- Preheat oven to 350F. Line a rimmed sheet pan with parchment paper for easy clean up. Remove phyllo cups from their packaging and place on prepared sheet pan.
- Fill each shell: Place 1 teaspoon of goat cheese in the button of the phyllo cup. Very gently press the goat cheese down into the cup.Sprinkle 1/16 teaspoon of the thyme leaves over the goat cheese.Sprinkle ½ teaspoon of the walnuts on top of the thyme.Place a ½ teaspoon of the preserves over the walnuts.Sprinkle sugar (I used 1/8 teaspoon) directly over the preserves.
- Bake the prepared cups for 10-12 minutes, or until cups are golden and crisp. Remove from oven and allow the cups to cool on the pan for 2-3 minutes.
ZUCCHINI & GOAT CHEESE TART - FOODLAND
From foodland.ca
- In large bowl, toss zucchini with ½ tsp (2 mL) salt. Place in colander set over large bowl. Let stand 1 hr. (discard liquid in bowl and wipe bowl dry). On work surface, pat zucchini dry with paper towel. Put back into bowl, toss with thyme and lemon zest.
- Meanwhile, in another bowl, whisk together flour, cornmeal and remaining ¼ tsp (1 mL) salt; drizzle with olive oil. With fingers, rub oil into flour mixture to moisten. Separate 1 egg (reserve the egg white for brushing later). Fork-beat the egg yolk with 3 tbsp (45 mL) water. Drizzle over flour mixture; stir with fork to form loose dough. Knead dough into a ball. Wrap with plastic and let rest 30 min. at room temperature.
- Preheat oven to 400ºF (200ºC). Transfer dough to 9-in. (23-cm) tart pan with removable bottom. Press out dough to cover bottom and sides of pan. Using fork, prick bottom of tart shell about every 1 in. (2.5 cm). Line tart shell with foil. Fill with pie weights (such as dried beans). Bake 15 min. then remove foil and weights. Bake additional 5 to 10 min., or until tart shell is lightly golden. Cool until barely warm. Fork-beat reserved egg white and brush about 2 tsp (10 mL) over bottom of tart shell. Reduce oven temperature to 375ºF (190ºC).
GOAT CHEESE TART RECIPE - KETOCONNECT - KETO RECIPES
From ketoconnect.net
- Melt butter in a skillet set over medium heat. Add kale, garlic, and red pepper flakes and saute until fragrant and wilted, ~2minutes. Remove from heat and set aside.
- Spray a muffin tin with non-stick spray, then carefully line 8 cups with prosciutto, creating a cup.
SAVOURY LEEK AND GOAT CHEESE TART RECIPE - PERFECTLY PROVENCE
From perfectlyprovence.co
- Make your dough. Let it rest for 1 hour in the fridge. Butter and flour a rectangular or round tart mold. Your tart will look prettier with ruffled edges. Roll out the dough and shape it into the mold. Reserve in the fridge.
- In the meantime, clean your leeks, twice. Cut them in small chunks, clean them again and drain. Peel and mince the shallot.
- In a saucepan, melt the butter on medium heat, add the minced shallot, cook 3 minutes and add the leek.
GOAT CHEESE TARTS - LONGBOURN FARM
GOAT CHEESE TARTLETS WITH SPICED APPLE-FIG COMPOTE ...
From weightwatchers.com
- In a medium bowl, using an electric mixer, combine cream cheese, goat cheese, egg white, honey and flour until thick and creamy, about 5 to 6 minutes; spoon 1 teaspoon of filling in each shell. Bake until set, about 15 minutes; remove from oven and let cool.
- Meanwhile, in a small saucepan, combine apple, jam and allspice; set over medium heat. Cook, stirring frequently, until jam melts and mixture thickens slightly (juice from apples will evaporate); remove from heat and let cool to room temperature. Just before serving, spoon 1 teaspoon apple compote onto each tart; garnish with mint.
TOMATO-AND-GOAT CHEESE TARTLETS RECIPE | MYRECIPES
From myrecipes.com
- Prepare Savory Gluten-Free Tart Crust. Roll dough to 1/8-inch to 1/4-inch thickness on work surface dusted with brown rice flour. Cut dough into 4 (5-inch) circles. Lightly press into 4 (4 1/2-inch) nonstick tart molds; trim off excess crust, and refrigerate dough in molds 20 minutes.
- Combine goat cheese and next 5 ingredients. Divide goat cheese mixture among tart crusts. Top with tomatoes, and sprinkle evenly with salt, black pepper, and sugar.
SPINACH AND GOAT CHEESE TARTLETS | GRITSANDPINECONES.COM
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- Heat the butter in a skillet over medium heat. Add the shallots and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute.
- Stir in the flour, add milk, and vinegar, cook for 1 minute and stir until smooth. Add the nutmeg, salt, pepper, goat cheese, lemon zest or preserved peel and continue cooking and stirring until the cheese has melted.
GOAT CHEESE, APPLE AND HONEY TARTS RECIPE - PUREWOW
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- Heat a skillet over medium heat and melt half the butter. Add the onion and rosemary, and sauté until the onion begins to brown, about 5 minutes. Remove from the heat and set aside.
- On a lightly floured surface, roll out the puff-pastry sheets to about ¼ inch thick. Using a 4-inch round cookie cutter, cut out 20 rounds. Place 10 rounds on the prepared baking sheet and prick all over with a fork.
MUSHROOM & GOAT CHEESE TARTLETS - THE KITCHEN FAIRY
From kitchenfairy.ca
- For the tartlet pastry: Add flour, butter and salt to the bowl of a food processor and whirl until the mixture resembles coarse crumbs. Add cream cheese and egg and pulse until combined and the dough starts to clump together. Divide dough into 2 portions and shape each into a large 6” to 7” disk. Wrap each one tightly in plastic wrap and refrigerate for 1 – 2 hours until firm.
- Meanwhile, make the filling. In a large 12” skillet heat 1 tablespoon of the oil over medium heat. Add onions and sauté for 8 minutes while stirring occasionally, until lightly golden and caramelized. Raise heat to medium-high, add remaining 1 tablespoon oil and mushrooms; continue to sauté until the mushrooms are browned and tender, about 6 - 8 minutes.
- Add red peppers and sauté until the peppers are just tender, about 2 minutes. Add balsamic vinegar and stir to combine until the all liquid evaporates. Remove from heat, season with salt, pepper and fresh thyme. Set the mixture aside to cool slightly. Set aside the goat cheese until ready to fill the tartlets.
CARAMELIZED ONION AND GOAT CHEESE TART WITH THYME
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- CRUST: Combine the flour, butter, sugar and salt in a food processor. Pulse until crumbly. Alternately, combine in a bowl and cut the flour mixture into the butter with a pastry blender until crumbly. Add the water and continue to mix until the dough clings together.
- Spray an 11-inch tart pan with cooking spray. Press the dough evenly into the tart pan and up the sides.
- With a fork, prick the bottom of the dough in several places. Place in the freezer for 15 minutes.
GOAT CHEESE TARTLETS WITH FIG-BALSAMIC COMPOTE RECIPE ...
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- Heat oven to 375°. Working with one sheet at a time, cut circles from the pastry using a 2½-inch round cutter. Gently fit the rounds into the cups of 1½ mini-muffin pans (about 36 cavities, total) so that the dough is flush with the edge of each cup. Prick all over with a fork and refrigerate until cold, about 15 minutes.
- Meanwhile, combine the goat cheese and sour cream in a medium bowl. Slowly stir in the heavy cream until the mixture is completely smooth. Season with salt and pepper.
- Heat the olive oil in a small skillet over medium heat. Add the shallot and cook, stirring occasionally, until translucent, about 4 minutes. Add the vinegar and thyme leaves and cook until the vinegar is mostly absorbed. Let cool slightly, then season with salt and pepper. Transfer to a small bowl and fold in fig jam.
LEEK AND GOAT CHEESE TART: BEST QUICHE RECIPES - UNPEELED
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- Using a food processor or your fingers, work the butter into the flour and salt until the mixture is crumbly and the butter is well distributed. Add up to 1/4 cup cold water, working the dough just until it forms a loose, shaggy ball.
- Preheat the oven to 375°F. Remove the tart shell from the fridge. Unwrap and bake for 20 minutes lined with pie weights. Remove the weights, and bake for 15 minutes more, until lightly golden brown. PRO TIP: Pie weights help prevent the tart shell from slumping or losing its shape while baking. For pie weights, just lay some parchment in the tart shell and fill it with a pound of dried beans. This is what we did in pastry school, too. There is no need to buy special pie weights.
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